摘要
本文介绍了大豆中的营养保健成分及其功能特性，对大豆多肽、大豆低聚糖、大豆膳食纤维和大豆卵磷脂的生产工艺进行比较全面而系统的研究，为大豆的深加工提供了一条新途径。
This paper introduced nutritional and healthy factors present in soybeanand their functional properties. The processing technology of soybean oligopeptides,soybean oligosaccharides, soybean dietary fibre and soybean phosphatidyl cholinesare totally and systematically studied. A new way for comprehensive utlization of soybean isput forward.
出处
《粮油食品科技》
1999年第3期3-4,共2页
Science and Technology of Cereals,Oils and Foods
关键词
大豆功能性食品
多肽
低聚糖
膳食纤维
卵磷脂
soyobean functional food , soybean oligopeptides, soybean oligosaccharides,soybedn dietary fibre ,soybean phosphatidyl cholines
